Chicken Shawarma with Garlic Sauce
Juicy marinated chicken shawarma cooked until tender.
Ingredients
For the Chicken Marinade
- 2 pounds boneless skinless chicken breast (cutlets recommended)
- 2 tablespoons olive oil
- 1 lemon zested and juiced
- 3 tablespoons fat-free chicken stock
- 3 garlic cloves minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons ground coriander
- ¼ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- Ground black pepper to taste
For the Garlic Sauce
- ⅔ cup nonfat plain Greek yogurt
- 2 garlic cloves grated
- 1 teaspoon olive oil
- 2 tablespoons lemon juice
- 3 –4 tablespoons almond milk or skim milk
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Optional for Serving
- Pita bread
- Tomatoes
- Cucumber
- Parsley
- Iceberg lettuce
Instructions
- Slice chicken breasts in half lengthwise if not using cutlets.
- In a large bowl, mix olive oil, lemon zest and juice, chicken stock, garlic, cumin, smoked paprika, coriander, cinnamon, salt, and pepper.
- Add chicken and coat well. Cover and refrigerate for at least 2 hours or up to 24 hours.
- In a small bowl, combine all garlic sauce ingredients until smooth. Adjust milk for desired consistency. Refrigerate for at least 1 hour.
- Remove chicken from marinade, discard marinade, and pat chicken dry.
- Grill or Skillet: Cook over medium-high heat for 3–4 minutes per side.
- Air Fryer: Cook at 370°F for 5 minutes, flip, then cook another 4–5 minutes.
- Rest chicken for 5 minutes before slicing.
- Serve chicken shawarma with garlic sauce in pita or bowls with desired toppings.
Notes
- Almond milk keeps the sauce light and dairy-balanced